Effect of Mugwort and Rosemary Either Singly, or Combination with Ascorbic Acid on Shelf Stability of Pork Patties

Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

(2013) Yumin Cao et al.   FOOD CHEMISTRY

The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

(2013) Mengsha Gao et al.   FOOD CONTROL

Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life

(2013) G.C. Vasilatos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Natural antioxidants in meat and poultry products

(2013) Liz Karre et al.   MEAT SCIENCE

Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets

(2013) Ko-Eun Hwang et al.   MEAT SCIENCE

Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation

(2012) Sung-Jin Kim et al.   FOOD CONTROL

Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking

(2012) Yan Dai et al.   MEAT SCIENCE

Lipid and colour stability of meat from lambs fed fresh herbage or concentrate

(2009) G. Luciano et al.   MEAT SCIENCE

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

(2008) B.M. Naveena et al.   MEAT SCIENCE